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Recipe of the Week 2/8: Perfect Filet Mignon for Two

Yields 2 Servings

2 6 oz beef tenderloin filet mignon steaks, trimmed of fat
Olive oil cooking spray
Kosher salt and fresh cracked pepper

Let the steaks rest on the counter to come up to room temperature at least 30 minutes before ready to cook
Preheat the oven to 400°F.Spray the steak lightly all over with olive oil, then season both side generously with
kosher salt and black pepper.
When the oven is ready, heat the skillet over high heat until the pan is very hot.
When hot, add the steaks and cook, without moving for 2 1/2 minutes. Turn over and cook an additional 2 to 2-
1/2 minutes.
Sear the sides of the steaks for about 1 minute so it's browned all over.
Place the steaks in the oven for about 4 to 5 minutes, then check them with the meat thermometer inserted into
the side of the steak.
Remove when the steaks read 125° F for Medium Rare, or 130° F for medium.
Let them rest 5 to 10 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from
the oven).

Adapted from:
Nutritional Facts:Serving: 1steak, Calories: 246kcal, Protein: 36g, Fat: 11g, Cholesterol: 101mg, Sodium: 75mg

Recipe of the Week
Found by: Melissa Zobler BS, CPT, CPSN

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